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Buttermilk Scones

Author
JWU College of Culinary Arts

Recipe ID
C00673

Ingredients
US standard
Metric
Bread flour
3lb 12oz
75%
Cake flour
1lb 4oz
25%
Granulated sugar
12oz
15%
Baking powder
4oz
5%
Salt
1oz
1.25%
Butter, unsalted (60°F)
1lb 8oz
30%
Buttermilk
3lb 4oz
65%
Pure vanilla extract
2oz
2.5%
Currants
1lb 1oz
20%
Totals
12lbs
238.75%
Bread flour for dusting
As needed
Egg wash
As needed
Mixing Method: Biscuit - mealy flake
Preparation
  1. Gather all the ingredients and equipment.
  2. Set oven temperature at 425°F.
  3. Take the currants and place into a small bowl and cover with warm water and 3 ounces of granulated sugar. Let sit for 15 minutes.
  4. Line two 18 by 26 inch sheet trays with parchment paper.
  5. Combine all the dry ingredients together by sifting at least twice.
  6. Add the fat to the dry mixture and rub together until you have a mixture which resembles a coarse meal.
  7. Combine all the liquids with the flavor and blend well.
  8. Add the liquid mixture to the dry mixture and combine only enough to moisten all the dry ingredients.
  9. Drain the currants well and add to the dough, mixing just enough to distribute well.
  10. Place dough on a floured surface and scale into 1-pound pieces.
  11. Round the dough pieces and let rest for 15 minutes covered under a plastic sheet.
  12. Flatten dough to a 5” round disc. Divide the disc into quarters. Place on sheet trays 4 by 6.
  13. Egg wash and sprinkle with a little cinnamon sugar.
  14. Let rest for 20 minutes, then bake for 15 to 20 minutes.